BROCCOLI-RICE CASSEROLE

Broccoli-Rice Casserole image

Provided by Galley Wench

Categories Rice

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

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3 cups chopped fresh broccoli
1 tablespoon margarine, divided
2 teaspoons margarine, divided
1/4 cup chopped onion
3 tablespoons flour
1/2 teaspoon dry mustard
1 1/4 cups milk
1/8 teaspoon pepper
1 3/4 cups cooked long-grain rice
1 cup shredded cheddar cheese
1/4 cup mayonnaise
1/3 cup cracker crumb

Steps:

Cook broccoli in boiling water for 3 minutes or until crisp tender.
Drain and plunge into cold water, drain again and set aside.
Melt 1 tablespoon plus 1 teaspoon butter/margarine in saucepan over medium heat.
Add onions and sauté for 3 minutes or until tender.
Add flour and mustard; cook 1 minute, stirring constantly with a wire whisk. Gradually add the milk, stirring constantly.
Cook an additional 2 minutes or until thick and bubbly.
Remove from heat and stir in pepper.
Combine broccoli and milk mixture, rice, cheese and mayo in a bowl, stir well. Spoon into shallow 2 quart casserole coated with cooking spray.
Melt remaining teaspoon butter and combine with cracker/Melba toast crumbs.
Sprinkle over mixture.
Bake 350°F for 25 minutes or until thoroughly heated.